Can i use shortcrust pastry for meat pie

To this day, I cannot believe there are people who eat meat pies without tomato sauce. I really try to respect personal preferences….. Hands — or knife and fork? Knife and fork?? Shame on you! The Aussie meat pie is made for eating with your hands!!! It will take you the better part of a day to make homemade meat pies. But you will be regarded as a bloody legend by everybody fortunate enough to put one of these pies in their pie-hole! Are they as good as what you can buy? Better than your everyday bakery by a long shot, even using store bought pastry.

Way WAY better than the average frozen meat pies from the supermarket. But then, you smear the still-hot-from-the-oven meat pie with some tomato sauce, and take a huge bite…. There is simply no question. Sausage Rolls — Seasoned pork mixture rolled up in puff pastry. We believe this rivals Bourke St Bakery too! Lamingtons — Vanilla sponge cubes dipped in chocolate and coated with coconut.

Anzac biscuits — Crispy, buttery, toffee flavoured oatmeal cookies. Scones — Plus magic 3 ingredient Lemonade Scones 3 ingredients. Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. Hi Nagi, can the meat portion of your recipe be cooked in an Instant Pot and if so do you have a recipe for the pie using Instant Pot.

Cheers Richard. I made this recipe and it turned out amazing!!!!!! Ended up making 16x 10cm mini pies. While the stew is cooking, heat a drop more vegetable oil in a frying pan and sizzle g smoked bacon lardons for 3 mins until crisp.

Turn up the heat, add g halved chestnut mushrooms and cook for 4 mins until golden. Remove from the heat and, when the stew is cooked, stir them through. Leave everything to cool completely — better still, make this up to 2 days in advance and keep it in the fridge as the pie will be better if the filling is fridge-cold when added.

Can also be frozen for up to 3 months and defrosted when needed. Make the pastry up to 2 days before you want to assemble the pie. Crumble g plain flour and g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to ml ice-cold water to make a soft dough.

This can be done in a food processor if you want. Knead the pastry, then wrap in cling film and leave to rest in the fridge for at least 1 hr. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month.

Heavily grease a cm pie dish and dust well with flour. Cut a third off the pastry and set aside. Roll out the pastry to a thickish round that will easily line the pie dish with an overhang, then line the tin. You want the filling to be slightly higher than the rim of the dish. Re roll trimmings by gathering into a ball and kneading gently together and roll out as usual.

To make rounded leaves cut out rounds of pastry using a small biscuit or cookie cutter. With the point of a sharp knife mark veins on the leaves. Brush pie top with beaten egg for a golden glaze and arrange the leaves on top of pie in a pattern of your choice.

Brush again with beaten egg and bake as directed in recipe. With a sharp knife cut strips of approx. Continue cutting until all pastry is in strips. Choose a pie dish with a rim, place cooled filling in dish and brush rim lightly with beaten egg. Cover rim with pastry strips you will require and cut off excess but retain trimmings , press firmly onto dish and brush with the beaten egg. Note — when all strips are in place then the entire edge will be trimmed, but you will probably need to use some of the part strips for the top Press pastry firmly onto pastry rim.

Continue as above — leaving a gap between the strips so that the filling can be seen and keeping the strips parallel. Brush strips lightly with beaten egg, then lay a second layer of strips over, this time at an angle to the first ones. Once completed press edges firmly together.

With a sharp knife trim off all the excess pastry overhanging the rim. Brush the rim again with beaten egg. Repeat folding and rolling twice more 4 folds in total , then wrap in plastic wrap and refrigerate overnight.

Halve dough and roll one half to a 4mm-thick round, or cut individual 4mm-thick rounds freeze remainder for another use for up to 2 months. Cover and refrigerate until required. Combine flour, butter and salt in a food processor and pulse until it resembles fine crumbs with no lumps left.

Combine vinegar with 60ml water and add to flour mixture. Pulse a couple of times until a dough forms. Shape dough into a disc about 2cm thick, wrap in plastic wrap and refrigerate overnight. Bring dough to room temperature 20 minutes , then roll out to a 4mm-thick round. If making individual pies, cut rounds about 1cm larger than pie tins.

Line a 25cmcm pie tin see note with pastry base dough, pressing well into the sides. Fill with chilled beef-cheek filling. Brush edge of pastry with eggwash and top with puff pastry lid. Pierce a hole in the centre to allow steam to escape. Trim edges, press all the way around to seal, and brush top with eggwash.

Use trimmings to create decorations and brush with eggwash again. Bake until pie is deep golden, pastry is cooked through and filling is hot minutes.

Notes To peel tomatoes, score the bases with a cross and hold them over a flame until skin blisters and can be easily removed. Browse All Recipes Peach pavlova trifle with brandy custard Yesterday am.

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